To say my alarm went off at dawn this morning would perhaps be overly generous; the light wasn't so much grey as it was nonexistent. It's not my usual Monday steez, but my project list was long, and by the time this posts I'll be field-tripping on an NYC-bound bus, hopefully having checked off all of the Things That Needed To Get Done, and maybe even having managed to eat lunch.
And when lunch is mere possibility, breakfast, then, becomes desperate necessity. And while your to-do list is screaming at you to just shove a spoon into an almond butter jar and get on with your life, there's something about the sun not quite being all the way up that signs a permission slip for the preheating of an oven, the careful halving of a white Summer peach, and the slow stirring of a French press. LUXURIES, all, and ones that can be accomplished half-asleep, and in sweatpants.
Roasted until soft and flecked with sea salt, crushed red pepper, and fresh cilantro, these take a different route than, say, their cinnamon or agave-covered friends (with the added bonus of any leftovers able to be thrown into salads/sammies/pizzas/etc). And if your having G O R G E D on beautiful cheeses and homemade sourdough
this weekend doesn't preclude you from carbohydrate; dairy participation for the foreseeable future, you can keep on keeping on with the luxuries by smearing a homemade, Dough Uprising
baguette with Greek yogurt before topping with spoonfuls of warm peaches. Maybe you'll do it anyways. It's gonna be a long one.
PEACHES FOR BREAKFAST
2 White Peaches, halved and pitted
1/4 cup chopped cilantro
1/4 White Wine (anything you've got floating around the fridge will be fine)
Flaked Sea Salt and Crushed Red Pepper, to taste
1. Preheat oven to 350º. Place the peaches, insides facing up, in a small baking dish. Drizzle with olive oil, and sprinkle with sea salt and red pepper, to taste.
2. Bake for 12 minutes, then pour the white wine overtop.
3. Bake 10-15 minutes longer, until soft enough to cut into with a spoon (or, you know, to desired softness). Remove from oven and allow to cool slightly, then top with cilantro and serve.
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Labels: how do you do, kitchen